I initially developed this combination by combining sauteed kale with leftover quinoa, but have come up with a from-scratch method to cook both elements together perfectly. It satisfies the eternal resolution to eat healthy, teaming complete-protein quinoa with antioxidant-rich kale. And it's one-pot easy, making it a simple way to incorporate healthy eating into a worknight rotation. —deensiebat
"Deensiebat's pilaf breathes new life into a familiar classic. Both the quinoa and the hearty strips of lacinato kale (you can use chard or standard kale) crunch lightly between your teeth, and Meyer lemon juice and zest keep the quinoa from being bland. Fresh goat cheese and walnut oil just barely coat the warm pilaf, giving it a creamy, tangy finish, and toasted pine nuts lend some crunch. We love the technique of layering the quinoa and the kale and cooking it all in one pot." –A&M
"Kale and Quinoa Pilaf, you saucy minx. You arrive all buttoned up, announcing yourself like a Very Healthy Recipe, and then you show your true colors: salty feta, lush pine nuts, and a quick tang of vinegar to keep everything in line.
If there were a Food52 Hall of Fame, Kale and Quinoa Pilaf might be the Michael Jordan. Or at least the Wayne Gretzky. Make it in one pot, laud its healthiness, add enough fat and salt to make it satisfying, and then revisit your leftovers with joy the next day at work. Take pride in your lunch. Bring a real fork to the office. You're worth it." –Marian Bull
"Community member deensiebat, who goes by Deena Prichep, added a recipe for a One Pot Kale and Quinoa Pilaf to our site about 8 years ago—almost to the day. Since then, it has become one of our community's most trusted—and most favorited—recipes. It's a light and airy tumble of some of our favorite ingredients: A citrusy dressing whirls around kale, quinoa, pine nuts, and goat cheese, and the whole thing comes together to form a refreshing but filling weeknight dinner that you can assemble in minutes.
Prichep uploaded it on New Year's Day and we think she may have been up to something. The dish cuts through the slog of holiday snackage and welcomes a new year with a bright, tangy punch. In its years on the site, this recipe has climbed the ranks of popularity. It has garnered over 12,000 likes and upwards of 400 comments, making it a contender for one of our sites most popular recipes.
Prichep's recipe has left an indelible impact not just on our site's archive, but also in the lives of our users. One community member shared an especially glowing review: 'This recipe completely changed the way I eat. I've made it probably 100 times, but more than that it inspired me to start cooking for myself at home, completely transforming my diet and my bank account. I long since memorized the recipe but dug it up to say a huge thank you!... Forgot to add–it's endlessly adaptable. Any steamed grain + any green + any vinegar/oil combination.'" –Valerio Farris
—The Editors
See what other Food52ers are saying.